He went through prestigious houses (Ledeuil, Ducasse ...), shined on the plateau of Top Chef and soon opened his own restaurant (Ida), there is a year in Paris (15th). Today, Denny Imbroisi, swirling and creative leader delivers 45 of his recipes in a book in his image ... not too wise but devilishly effective *. Here are his 5 chef tips to give a real Italian touch to his cuisine.
1. I color my fresh pasta
How to color his fresh pasta. Easy, add (for 100 g of flour, 1 egg, 1 pinch of salt and 1 tsp of olive oil): 5 g of vegetable charcoal (in pharmacy) for black pasta; 5 g of saffron, for yellow pasta; or 5 g of tomato concentrate, for a red-orange result.
2. I rehabilitate the real recipe of carbonora
The pasta carbonara , originally it is without cream or bacon! And it's better. Spaghettoni al dente is cooked and, in a hot frying pan but out of the heat, they are tied with beaten egg, salt and pepper, keeping a drooling, shiny texture. A nest is formed in each plate, with an egg yolk in the center and thin slices of guanciale (cheek pig, otherwise pancetta) around, and sprinkled with breadcrumbs and grana padano grated.
3. I prepare a black vinaigrette for an Italian beef tartare
For this vinaigrette, black sesame seeds are roasted dry for 1 to 2 minutes; they are chopped and they incorporate soy sauce, sesame oil and balsamic vinegar in the same proportion.
4. I corse my crumble with olive oil
For the crumble dough , flour, almond powder, brown sugar and soft butter (100 g each) are mixed with fleur de sel. The crumbs are spread on a plate and baked for 20 minutes in the oven at 180 ° C, then, outside, mixed with 10 cl of olive oil. To sprinkle on all summer fruits!
5. I water my limoncello baba
It is an alternative to cold that gives an Italian touch to the recipe. For this, prepare a syrup by boiling 10 cl limoncello (an Italian lemon liqueur) with 30 cl of water and 130 g of sugar. We soak the babas before adding the zest and supreme of a good lemon.
* To read: The Italy of Denny Imbroisi , photographs of G. Czerw, 126 p., 20 €, ed. Alain Ducasse.
